STUDI TENTANG PEMROSESAN TEPUNG SORGUM TERFOSFORILASI DAN APLIKASINYA PADA BERBAGAI ADONAN PASTRI
Sorghum is a potential alternative food source to be developed. The objective of the research is. (1) to know the effects of the treatment of STTP concentration and duration of phosphorylation process to functional properties of sorghum flour; and (2) to know the comparison on both the physical an...
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| Format: | Article |
| Language: | Indonesian |
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Universitas Negeri Malang
2012-08-01
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| Series: | Teknologi dan Kejuruan |
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| Online Access: | http://journal.um.ac.id/index.php/teknologi-kejuruan/article/view/3091 |